Indian-spiced Tomato-Almond Shrimp 180 calories per serving!

This recipe is also from eatbetteramerica.com and takes 15 minutes to prepare!

We added quartered fresh mushrooms and chunks of red pepper after removing the shrimp at the end of step 2 below.  This was really great served with some pine nut couscous! Only takes 5 minutes!!!

1/4 cup slivered almonds
2 teaspoons canola or vegetable oil (we actually used EVOO)
1 lb uncooked large shrimp, peeled, deveined
1 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves (we used allspice)
1 can (15 oz) organic tomato sauce
2 tablespoons finely chopped fresh cilantro (we left this out because it was the only ingredient we didn't have in the house and we were too lazy to run and get it)


1. In a food processor or blender, place almonds.  Cover; process until almonds are finely ground.
2.  In a 10-inch skillet, heat oil over medium-high heat.  Add shrimp; cook and stir 30-60 seconds, stirring constantly, just until shrimp turn pink.  Remove shrimp from skillet.
3. (This is where we added some red pepper and mushrooms)In the same skillet, add all remaining ingredients except cilantro.  Cook over medium heat 2-3 minutes, stirring occasionally, until sauce is slightly thickened.  Stir in shrimp; cook about 1 minute until thoroughly heated.  Sprinkle with cilantro.


This makes 4 servings and each serving is said to have 180 calories!
Click here to find the original recipe on eatbetteramerica.com.

Braised Chicken with Fennel and White Beans

This recipe came from eatbetteramerica.com and is said to have 400 calories per serving.  This recipe makes 6 servings.  You can find a link directly to the original recipe below.
Be sure to chop up your onion, garlic, fennel and bell pepper before beginning.  I was curious about fennel since I had never used it in cooking before.
                                    
Here are the ingredients:
3 Tablespoons olive oil
2 1/2 to 3 lb cut-up whole chicken, skin removed.  *we used chicken we had on hand which was all chicken breast and I think I will always make it that way so we don't have to pick around the bones.  The choice is yours!
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves of garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced *see video above
1 medium yellow (or orange) bell pepper cut into bite-size strips
1 28 oz can of organic whole peeled tomatoes, undrained, cut up
1/2 cup of dry white wine
1 tablespoon chopped fresh rosemary
1 can (15 or 19 oz) cannellini beans, drained and rinsed
chopped parsley for garnish - if you would like...


1.  In a deep 12-inch skillet, heat oil over medium-high heat.  Sprinkle chicken with salt and pepper.  Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown.  Remove chicken from the pan.
2. Add onion, garlic, fennel and bell pepper.  Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender.  Add chicken, tomatoes, wine and rosemary.  Heat to boiling.  Reduce heat; cover and simmer 20-25 minutes or until chicken is tender, turning chicken once.
3.  Uncover; stir in beans.  Cook about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone.  Serve in shallow bowls; sprinkle with parsley.


High altitude (3500 - 6500 ft):  In step 2, cover and simmer 25 - 30 minutes.


This is really great with some crusty bread to dip in that flavorful sauce!


Click here for original recipe

Tender Turkey and Wild Rice - Crockpot

I found this one on eatbetteramerica.com and it is said to only have 330 calories per serving.  Bring it!

1/2 cup uncooked wild rice, rinsed
1/2 cup chopped carrot *we put in a lot more because we love crockpot carrots
1/4 cup chopped onion (1/2 medium)
1/4 cup thinly sliced celery
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon dried marjoram leaves
1 cup chicken broth
2 tablespoons dry sherry or dry white wine
1 turkey tenderloin (1/2 to 3/4 lb), cut into 1/2 inch-thick slices

1.  In a 1 1/2-quart slow cooker, mix rice, carrot, onion, celery, 1/4 teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.
2.  Arrange turkey slices over rice mixture.  Sprinkle with remaining 1/4 tesaspoon each of the seasoned salt, garlic-pepper blend and marjoram.
3.  Cover; cook 5 - 6 hours (if slow cooker has heat settings, cook on low)

Click  here to view original recipe.

Roast Salmon Provencal

This was a GREAT recipe that we found on eatbetteramerica.com - which is a great resource for healthy and yummy recipes!

Apparently this one only has 260 Calories per serving.

4 Salmon filets or steaks, 1/2 inch thick (1 to 1.25 lb total)

3 cups of unpeeled potato wedges *we got the little sack of multicolored potatoes and just cut them into chunks

1.5 Cups small whole fresh mushrooms

1 medium red bell pepper cut into 1-inch pieces

1 medium zucchini, cut into 1/2-inch pieces

1/2 cup fat-free Italian dressing

1/2 teaspoon dried basil leaves

1/4 cup pitted kalamata or ripe olives

1. Heat oven to 425 degrees.  Spray your largest cookie sheet with cooking spray.  Place salmon, potatoes, mushrooms, bell pepper and zucchini in the pan.  Brush with half of the dressing (both veggies and salmon); sprinkle with basil.

2. Bake 20 minutes

3. Add olives to the pan and stir vegetables slightly.  Drizzle remaining dressing over salmon and vegetables.

4.  Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.

YUM!

Black Bean Kale Soup

This recipe is delicious, quick, and healthy - even gluten free (if you leave out the tortilla chips, cheese, and ham).  It only takes 30 minutes!
*This can be adjusted to be a vegetarian dish by omitting the ham.

2 Tablespoons of Olive Oil
1 Medium onion - diced
4 Cloves of garlic - minced
1/2 lb of ham - cubed (we just used 4 or 5 slices of deli ham sliced up)
3 - 14 ounce cans of black beans, drained
1 Large bunch of Kale, rinsed, stemmed, and ripped into bite size chunks
3 *quarts of liquid (*4 Cups are in a Quart) - you can use water for all of it or do some of it with broth.  I used 4 bouillon cubes with 3 quarts of water.
3 Tablespoons of Cajun Seasoning or you can use 2 1/2 Tablespoons of Italian Seasoning mix plus 1/2 Tablespoon of Cayenne Pepper
1/2 pound pasta - we used angel hair that we had left over from a previous meal.
Once our soup was prepared, we topped it with broken up tortilla chips and some shredded cheddar cheese.  It was amazing!

1. Bring cooking oil up to medium heat in a large soup pot.  Saute the onion and garlic until tender.  When the onion and garlic start to get tender, add the ham (if you're using it).  Let it cook for just a few minutes.
2. Add the kale that has been rinsed, peeled from the hard stems, and ripped into chunks.  Stir with tongs, it will cook down pretty quickly.  Once the kale has cooked down a bit, add the beans, seasonings, and broth/water.
3. Turn heat up to high, and bring the soup to a low boil.  If possible, let simmer for about 10 minutes.  If you don't have time, it's ok.
4.  Add the pasta to the boiling water, and cook for the amount of time on the packaging.  Serve in bowls with broken up tortilla chips and shredded cheddar cheese for best results... or don't.  :)

*This recipe is from www.ourgaggleofgirls.com

Sesame-Orange Shrimp

I got this recipe from Eatingwell.com.


3 Tablespoons sesame seeds (white, black or a mix)
2 Large egg whites
1/4 Cup Cornstarch
1/4 Teaspoon Salt
1/4 Teaspoon freshly ground pepper
1 Pound peeled and deveined raw shrimp
2 Tablespoons canola oil, divided
3/4 Cup Orange Juice
1/4 Cup Dry Sherry - I just used cooking sherry
2 Tablespoons reduced-sodium soy sauce
1 Teaspoon sugar
1 scallion, thinly sliced


1.  Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl.  Add shrimp and toss to coat.
2.  Heat 1 Tablespoon oil in a large nonstick skillet over medium heat.  Add half the shrimp and cook until golden, 1 - 2 minutes per side.  Transfer to a paper towel-lined plate to drain.  Repeat with the remaining 1 Tablespoon oil and the rest of the shrimp.
3.  Add orange juice, sherry, soy sauce, and sugar to the pan.  Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 - 6 minutes.  Return the shrimp to the pan and stir to coat with the sauce.  Serve immediately, with scallion sprinkled on top.

We added Bok Choy and quartered mushrooms and served it over angel hair pasta.  There are several ways you can serve this dish.  We loved it.

Club Deli's Dill Spread

My favorite deli in Cedar Rapids gave me their recipe for dill spread!!!
I am sure you can modify to make a bit less caloric!

1 Cup Mayo
1 Cup Sour Cream
1/2 Tsp Onion Salt
1 Tablespoon Parsley Flakes
2 Tsp fresh chopped dill


Stir it up... little darlin.... stir it up!